Author Archives: han@celtec.cn

Introduction In the food processing industry, texture analyzer technology has become a vital tool for ensuring quality and consistency. One of the common challenges faced by producers of ready-to-eat products like potato salad is potato softness grading. Subjective sensory testing often leads to inconsistencies, making it difficult to maintain standard quality across batches. Cell Instruments Co., Ltd. offers […]

Introduction to ISO 8871-5 ISO 8871-5 is a part of the ISO 8871 series, which focuses on the requirements and test methods for hypodermic needles. Specifically, ISO 8871-5 addresses the testing of needle sharpness and puncture performance. This standard ensures that hypodermic needles meet rigorous safety and performance criteria, crucial for medical applications where patient […]

Introduction: The Need for Objective Pasta Quality Testing For food manufacturers, especially pasta processors, maintaining consistent product quality is a constant challenge. Traditional sensory methods are subjective, time-consuming, and prone to variability. To solve this, many processors are turning to pasta texture analysis using precision instruments like the pasta firmness tester developed by Cell Instruments […]

Introduction We all love our favorite foods for unique reasons—whether it’s the smooth texture of a decadent dessert, the crisp sound of a cracker, or the comforting aroma of a nostalgic dish. Every sensory detail influences our food experiences, from sight to sound. To decode these sensory elements, food manufacturers rely on descriptive sensory evaluation, a […]

The Ampoule Breakpoint Tester is an advanced testing device designed for the precise measurement of the breakpoint force of ampoules. Manufactured in compliance with the DIN EN ISO 9187-1/2:2010 standards, it ensures that ampoules meet strict quality requirements during production, particularly before the filling process. This state-of-the-art instrument helps manufacturers maintain high-quality standards by reliably determining the […]

Introduction The texture of baked goods is a critical quality factor that influences consumer preference. To ensure consistency, texture analysis provides an objective way to measure physical properties such as breakfast pastry crispiness. This article explores how a three-point bend test can help assess the texture of pastries and improve food texture testing methodologies. The Need for Texture Analysis in Food Testing […]

One of the fundamental physical properties of textile materials is their thickness. This parameter plays a crucial role in evaluating the bulk, thermal insulation, and structural qualities of fabrics. In this article, we explore the concept of fabric thickness in detail — highlighting its importance, practical applications, and the widely recognized test method ASTM D1777, frequently […]

The syringe plunger glide force test is an essential quality control procedure used in the medical and pharmaceutical industries. This test measures the force required to move the plunger of a syringe, ensuring smooth functionality and ease of use for healthcare professionals. The accurate measurement of plunger glide force is vital for the safe and efficient use […]

Advancements in Stylus Pen Testing In a breakthrough development, Cell Instruments introduces solutions in stylus pen Sliding and COF Tester, the TSTP-01. Unveiling the Purpose of a Stylus Pen: Ever wondered about the functionality of a stylus pen? A stylus pen, resembling a traditional pen, is a versatile input tool used for pointing, swiping, signing, […]

Gel strength testing is a key quality control method in the food processing industry, used to evaluate the consistency of products before they reach consumers. By measuring the firmness, or “gel strength,” of food items, manufacturers can ensure that their products meet both customer expectations and regulatory standards. In this article, we will explore what gel […]